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Boolean: (bicycle AND helmet) OR (head AND protection) (always group AND in parenthesis)
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title:(Interactions AND between AND phenolic AND compounds AND emulsifiers AND and AND Ph AND in AND Omega-3 AND enriched AND emulsions)

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10 items by relevance
1 Conference paper

Interactions between phenolic compounds, emulsifiers and Ph in Omega-3 enriched emulsions

Jacobsen, Charlotte; Sørensen, Ann-Dorit Moltke; Becker, E.M.; Skibsted, L.H.; Bergenståhl, B.

Year: 2008

Language: English

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2 Journal article

Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions

Sørensen, Ann-Dorit Moltke; Haahr, Anne-Mette; Becker, E.M.; Skibsted, L.H.; Bergenstahl, B.; Nilsson, Lilian; et al. (1 more)

Journal of Agricultural and Food Chemistry — 2008, Volume 56, Issue 5, pp. 1740-1750

The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidative stability of n-3 polyunsaturated lipids

Year: 2008

Language: English

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